Dark Chocolate-Mango Whole Grain Pancakes


My kids love maple syrup so much I feel at times I am living with 3 little versions of Buddy the Elf.  I am establishing that baseline so when I state that these delicious little circles of carbohydrate joy were consumed sans maple syrup, you would understand what sort of weight that carries.

Bchoc mango pancake bites (1 of 1)

I love making stuff from scratch, but I am also practical.  I found this great sprouted grains pancake/waffle mix at our store and have immediately added it the breakfast rotation.  I just jazz it up a bit.

Bchoc mango pancake MIX (1 of 1)


This mix simply calls for dairy product and oil.  I used unsweetened vanilla almond milk and canola oil. I contemplated using coconut oil but the canola was easier in the madness that is 645am at our house. I doubled the recipe on the back also – I always do, so I can potentially have leftovers to freeze.  This was such a hit, there nary be a leftover to be found.

By insistent child demand, chocolate chips were added. I had some semi-sweet chocolate chips hanging around but if I had more patience, I would have dug out the dark chocolate bars I keep stashed and chopped up some of that antioxidant rich chocolate and added that instead of the chips.  Next time because there definitely will be for this recipe.

Bchoc mango pancake plated2 (1 of 1)

I also had the kids add in milled chia seeds and finely chopped mango.  Banana or raspberries would be lovely substitutes if no mango in the house. Frozen mango chunks are great to keep in the freezer for smoothies and baked goods – if you use those just chop them up smaller for pancakes.

Bchoc mango pancake WE making (1 of 1)Bchoc mango pancake Em (1 of 1)

Bchoc mango pancake bites2 (1 of 1)

Dark Chocolate-Mango Whole Grain Pancakes
  • whole grain pancake mix + ingredients to complete (I usually add about 1/4 cup more dairy product – we used unsweetened vanilla almond milk – when adding lots of other stuff to the mix)
  • 1 heaping Tablespoon milled chia seeds or ground flax seeds
  • 1/2 cup chopped dark chocolate or semi sweet chocolate chips
  • 1 mango finely chopped – banana or raspberries make nice substitutions. If using frozen mango chunks, chop them up smaller and use about 1 cup.
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  1. Assemble batter according to pancake package directions.
  2. Add in chia seeds, chocolate, mango, vanilla and pinch sea salt. Our batter was too thick – you want it to pour easily into pan – along the consistency of cake batter. So at this point we added 1/4 cup more almond milk.
  3. Cook in non stick greased pan over medium heat until both sides are brown.
  4. Freeze leftovers.


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